Today is my birthday!! I’m grateful to have been able to spend it with all my friends who are so sweet and loving, that I wanted to show them a little sweet love in return. For my birthday I made a mini dessert table, with these lavender shortbread cookies as part of it.
I used to think only old people got excited over shortbread, but I recently noticed how excited I’ve been getting over shortbread lately. Either I’ve become more open-minded, or I’m just getting old, I’m not exactly sure. What I do know, is that these cookies are the bomb dot com and I hope you’re just as enthusiastic about these cookies as I am.
Not only are these really easy to make, they also make you seem fancy because you put lavender buds into a cookie. Shortbread alone usually consists of butter, sugar, and flour. The shortbread cookies should be very tender and almost melt in your mouth as you eat it. The cookie is called “shortbread” because of its crumbly texture which is due to its very low gluten development and short gluten strands. This simple and classic cookie is always good on it’s own, but add some culinary grade lavender and you’ve got heaven.
This makes 24 cookies.
Lavender Shortbread Cookies
200g (7/8 cup) softened butter
100g (1-1/2 cup) sugar + more for sprinkling on after
300g (2-1/3 cup) flour
1 tsp salt
1-2 tsp culinary grade lavender
1. Cream your butter and sugar until just combined (do not incorporate too much air).
2. Add your flour, salt, and lavender buds, and mix until just combined, do not over mix!
3. Roll the dough into a log and wrap in plastic wrap.
4. Let the dough chill in the fridge for 30 min
5. Preheat the oven to 350F/180C
6. Cut the log into about 1/4 inch slices
7. Place the cookies onto a baking tray
8. Sprinkle granulated sugar on the tops of the cookies
9. Bake the cookies for 10-12 minutes at 350F/180C
Check out the video tutorial below!